Epazote-Gin Martini

To make this cocktail, Marfa, Texas, chef Rocky Barnette pairs herbal French Chartreuse with the mint-camphor-citrus–inflected Mexican epazote plant.

  • Total Time:
  • Servings: 1 drink
  • Time(Other): plus 8 hr steeping


  • 3 cups gin

  • 2/3 cup (1 ounce) dried 
epazote (see Note) 

  • Green Chartreuse, 
for rinsing

  • Ice

  • 2 fresh epazote leaves

How to make this recipe

  1. In a 1-quart jar, steep the gin with the dried epazote for 
8 hours. Strain into a pitcher. Rinse a chilled coupe glass 
with Chartreuse, then discard. Fill a cocktail shaker with ice. Add 2 1/2 ounces of the epazote gin and shake well. Strain into the glass. Garnish with the fresh epazote and serve. Use 
the remaining epazote gin to make more cocktails.


Epazote is a Mexican herb with notes of camphor, mint and citrus. It’s available dried at kalustyans.com.

Contributed By Photo Douglas Friedman Published July 2017

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